COCONUT ICE CREAM
Steps:
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
COCONUT ICE CREAM
Steps:
- In food processor, combine coconut meat and milk. Puree until finely chopped. In saucepan pour canned coconut milk and whole milk. Bring to a boil. In small bowl beat together eggs and sugar until pale yellow and thick. Pour the hot milk mixture slowly into eggs and whisk until combined. Stir in crema, pureed coconut and vanilla. Refrigerate until cold. Pour chilled custard mixture into ice cream maker and processes. Store in freezer.
- In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
COCONUT ICE CREAM
This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.
Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.
FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE
This is just to die for!! I've never served this without someone wanting the recipe, but more than that, they want to take leftovers home! (That's why I always make a double batch!). It's a simple make-ahead sauce and can be used for dessert or breakfast. It's a great presentation when served in a wine or martini glass. I got this recipe from Bon Appetit magazine in 1995.
Provided by lazyme
Categories Breakfast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
- Taste and add more Grand Marnier, if desired.
- Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
- Divide fruit among 8 stemmed goblets.
- Top with sauce and serve.
- Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.
COCONUT ICE-CREAM
Lovely and refreshing ice-cream - great for Mexican themed dinner parties as it refreshes the palate!
Provided by dawnyhow
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Combine the coconut cream, cream and milk in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream mixture to a boil; strain into a large jug (heatproof), discard the vanilla pod.
- Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
- Return mixture to same pan; stir over a low heat, without boiling, until it is thickened slightly; stir in the coconut. Pour into a baking tin, cover and freeze until almost set.
- Chop the ice-cream roughly, beat in a large bowl with electric mixer until smooth. Pour into loaf tin, cover and then freeze until firm.
COCONUT ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 20m
Yield About 1 1/2 pints
Number Of Ingredients 8
Steps:
- In a medium saucepan, toast sweetened coconut until deeply golden, about 5 minutes. Transfer to a plate; reserve.
- In the same saucepan, toast 1 cup shredded unsweetened coconut until deeply golden, about 5 minutes. Add coconut milk, heavy cream, whole milk, sugar and salt, simmering until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let custard steep for 1 hour.
- Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Add reserved toasted coconut during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 15 grams, Sodium 60 milligrams, Sugar 15 grams
CHESTNUT ICE CREAM WITH CHOCOLATE GRAND MARNIER SAUCE
Categories Chocolate Dessert Freeze/Chill Triple Sec Fall Chestnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 2 quarts ice cream
Number Of Ingredients 16
Steps:
- Make ice cream:
- Finely chop chestnuts and cook with 1 1/4 cups milk at a bare simmer in a large heavy saucepan, uncovered, stirring occasionally, 15 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
- Bring cream and remaining 1 3/4cups milk just to a simmer in heavy saucepan and remove from heat.
- Beat together yolks and brown sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon when beaters are lifted.
- Whisk 1/3 of hot cream mixture into yolk mixture to temper, then whisk yolk mixture into remaining cream mixture. 3Whisk in chestnut purée and salt, then add zest. Cook over moderately low heat, stirring constantly, just until mixture registers 170°F on an instant-read thermometer (do not boil).
- Immediately pour custard through a fine sieve into a clean metal bowl and stir in vanilla. Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally. Chill, surface covered with waxed paper, until cold, at least 3 hours.
- Freeze custard in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
- Make sauce:
- Bring cream just to a simmer in a heavy saucepan over moderate heat and remove from heat. Add chocolate and butter, whisking until smooth. Whisk in Grand Marnier.
- Serve ice cream with sauce.
APRICOT SAUCE
Steps:
- Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)
COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
COCONUT ICE CREAM
I scream, you scream, we all scream for ice cream! (especially me for coconut ice cream!) I love using coconut cream powder as opposed to canned coconut milk. The ingredients are: natural coconut. It's not full of preservatives like the canned milk, and I think it has a fresher taste. I like how easily you can make milk or cream- depending on the powder to water ratio. You could of course, use canned coconut milk in this recipe if you want to, and of course fresh would be great! Note: Cooking time does not include freezing time since that might vary.
Provided by MinatheBrat
Categories Frozen Desserts
Time 10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Mix the coconut cream powder and the warm water together. Spoon a bit of the liquid into the cornstarch to liquefy, and then add back into the coconut milk mix. Add sugar and salt and bring to a boil. If lumps form for any reason, strain them out. Cool mixture and use in your ice cream maker.
- Delicious!
- You can also do the poor man's freeze ice cream where you freeze, scrape, freeze, scrape like granita but the texture is not going to be as nice as the ice cream machine.
- If your ice cream maker only makes a quart at at a time then just double the recipe.
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